Roasted Winter Vegetable and Squash Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Roasted Winter Vegetable and Squash Soup

1. Olive oil - ¼ cup
2. Onion, chopped - 1 large
3. Sugar pumpkin - peeled, seeded, and cubed - 1 small
4. Butternut squash - peeled, seeded, and cubed - 1 small
5. Carrots, cut into rounds, or more to taste - 2
6. Parsnip, cubed - 1
7. Turnip, cubed - 1 small
8. Salt and ground black pepper to taste - 1 small
9. Fresh thyme - 4 sprigs
10. Fresh rosemary - 3 sprigs
11. Fresh sage - 2 sprigs
12. Fresh parsley (Optional) - 1 small bunch
13. Bay leaves - 3
14. Garlic, chopped, or more to taste - 2 cloves
15. Vegetable stock - 1 quart

How to cook deliciously - Roasted Winter Vegetable and Squash Soup

1. Stage

Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.

2. Stage

Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.

3. Stage

Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.